One of the best salads out there! Sweet and salty with a little bit of heat from the red pepper flake infused dressing! DOUBLE the recipe and store it in your fridge all week long for quick work lunches,or as a side to your favorite protein! Definitely a go-to for BBQ potlucks as well! Try subbing 1/2 of the kale for the dark leafy beet tops! The flavour is very similar to chard/kale! Along with being delicious, beet greens are a great source of fiber, and are packed with antioxidants and Vitamin B6!

Roasted Beet & Quinoa Salad with Kale and Feta

Makes 4+ servings

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Ingredients

2 medium golden/or red beets, peeled and cut into 1/2” wedges

1 Cup quinoa

1/4 Cup garlic scapes, chopped

1 Small bunch kale, ribbed and chopped

1/2 Cup crumbled feta

1/3 Cup dried cranberries

1/4 Cup sliced almonds (optional)

For the Dressing:

1/4 cup extra virgin olive oil

Juice of 1 lemon

1/2 Tsp red pepper flakes

-whisk to combine-

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Directions

Preheat oven to 400 degrees. Toss beet wedges in a drizzle of olive oil and place in single layer on a lined baking sheet. Bake 35-45 minutes until fork tender , turning them over half way through.

Bring quinoa and 2 cups of water to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Set aside to cool.

While Quinoa is cooking, in medium skillet set over medium-high heat, add a drizzle of oil and sauté the garlic scapes for a couple minutes, until softened. Remove the tough ribs from the kale, stack and thinly slice the leaves. Add to the pan and cook for about 5 minutes until wilted. at this point, you could add the BEET GREENS if you wanted to. They are edible and delicious.

In a large serving bowl, combine beets, quinoa, and kale mixture. Store in your fridge to chill. Before serving, add feta, dried cranberries, sliced almonds, and dressing! Fold everything together and enjoy!

Remove bird from fridge and allow to sit for 1 hour at room temperature. Pat dry with paper towel, and place breast up on a wire rack in a roasting pan.

Position the rack in your oven to accommodate your roaster, preheat your oven to 450 degrees.

In a small bowl, combine, salt, pepper, and coriander. Using your fingers, gently separate the skin from the meat; be careful not to tear the skin. Spread half of the spice mixture under the skin, massaging into the meat. Massage the remaining rub all over the meat, and sprinkle into the cavity.

For the flavored butter, combine all the ingredients in a bowl until well incorporated. Rub half of the butter under the skin of the breast and thighs. Tuck the wings behind the head, so it bird looks like it’s sunbathing! Rub the remaining butter over the whole bird.

Cut both the lemon and orange in half, and squeeze the juices into the bottom of the roasting pan. Stuff the 2 halves of lemon into the cavity of the bird. Throw away the orange. Peel the whole head of garlic, and crush the cloves. Put half of them into the bottom of the pan, and the other half into the cavity. Cut onion in quarters, do the same. In the bottom of the pan, pour in 2 cup apple cider, 1 cup chicken stock. Add the giblets.

Put the lid on the roaster, place in the oven, and IMMIDIATELY turn your oven down to 350.

Roast for 3 hours, covered. Remove lid, if the bottom of the pan is dry add more stock or cider, cook uncovered for another 30-60 minutes or until the thigh registers 170 with a thermometer.

When cooked, remove and LET REST for 30 minutes, draped in foil.

For the gravy, skim off any unwanted fat or pour into a fat separator (OR don’t skim off any at all…. no judgment here!). Pour juices back into the pan, and add the remaining apple cider or chicken stock. (Depending on how much gravy you want, you can always add more water or chicken stock then what is listed). Bring to a boil, scrapping up the bits from the bottom. In a glass jar, shake together 1 cup of stock and ¼ cup of flour, and pour into the simmering gravy. Allow the gravy to simmer, and repeat if the gravy is to thin, until the desired consistency is met. Serve immediately!

Place ham in a large dutch oven and cover with cold water. Bring to a boil, and simmer for 1 hour on medium low heat. Make sure to watch water levels, and add more if needed.

Preheat oven to 325°F. Using two forks, lift the ham out of the water and place in a roaster. In a bowl, mix together fruit juice, mustard, brown sugar, honey, spices, and pour half the mixture over the ham. Bake for 30 minutes. Add the rest of the glaze, and bake another 15-20 minutes. Slice, and serve!

Mash together garlic, rosemary, oil, salt, and pepper. Use your hands to spread the mixture all over the chicken and under the skin of the chicken. Wash your hands. Cut the lemon in half, and squeeze the juice all over the chicken, and stuff the halves inside of the chicken. Tuck the wings under the neck of the chicken. Pour the apple cider and stock into the base of the roaster.

For the gravy, skim off any unwanted fat or pour into a fat separator (OR don’t skim off any at all…. no judgment here!). Pour juices back into the pan, and add the remaining apple cider or chicken stock. (Depending on how much gravy you want, you can always add more water or chicken stock then what is listed) With a whisk, mash up garlic cloves, and remove onion pieces. Bring to a boil, scrapping up the bits from the bottom. In a glass jar, shake together 1 cup of stock and ¼ cup of flour, and pour into the simmering gravy. Allow the gravy to simmer, and repeat if the gravy is to thin, until the desired consistency is met. Serve immediately!

Add all ingredients into the bowl of a food processor, and process until everything is well combined and smooth; with the processor running, slowly drizzle in the oil and continue to process until the vinaigrette is well emulsified and blended.

In a large bowl, add the lettuce, arugula, basil, walnuts and matchstick-sliced apples, and drizzle lightly with some of the Spiced Cider Vinaigrette.

****This makes about 1 cup, so you may have additional dressing left over which you can store in the fridge***

Heat a small frying pan over a medium heat and add 3 tablespoons olive oil. Add beans, garlic, rosemary, and stir fry beans until they are golden and warmed through. Add the spinach and chile flakes, and cook until the spinach in wilted. Season well and serve with a drizzle of olive oil.